Goulash German Style – Beef Stew Recipe

German Goulash With Spatzle

Beef stew or goulash is an excellent family meal for the weekend. Of course, the goulash recipe may vary. Everyone has their tips and tricks that make goulash tasty and exceptional. However, the basis remains generally the same. Good meat (beef or venison) is essential, which has to be cook for a longer time together with some vegetables.


A popular dish in Europe

Goulash is a well-liked dish in many European countries, especially in Central Europe. Goulash has its origin in Hungary (where it’s a national dish), although it is made more like a soup there. There are many variations of this dish. Each country has its own note. In Germany, it is prepared like a thick beef stew.

There are three characteristics of this German-style goulash:

  • it is served with spätzle
  • the recipe requires less liquid
  • there are no potatoes


Spätzle is a type of German pasta that is popular especially in southern Germany (Swabia region). Only three ingredients are needed for preparation, namely flour, eggs, and water. To make the spätzle, you need a special tool through which you push the dough into boiling water.

But don’t worry, you should be able to find spätzle in bigger supermarkets. Just boil them in salted boiling water just like any Italian pasta.

Compared to Hungarian goulash, this German-style goulash has a much denser consistency and a more concentrated taste, which fits perfectly with spätzle. After frying the meat, add red wine. If the wine partially evaporates, add broth or water and let it simmer for a longer time.

However, do not add too much broth or water, as we want it thicker. If it will get too thick later, you can easily add a glass of water.


Tips for the best goulash

  • First, cook the diced meat well until brown on high heat. Don’t worry when the bottom of the pot looks slightly dark. Just deglaze it with wine and the goulash will get a nice deep color and flavor
  • Add the onions only after the meat starts to brown nicely. We want to fry the meat well and we don’t want to overcrowd the pot
  • Finally, serve the finished goulash with a little sour cream and fresh parsley
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German Goulash With Spatzle

Goulash German Style – Beef Stew Recipe

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  • Author: Cook Homey
  • Total Time: 2 hours 15 minutes
  • Yield: 7 servings 1x


There are many variations of this European beef stew that originated in Hungary (although in Hungary cooked differently, more like a soup). This variation is more typical for Germany or Austria.


  • 1kg beef chuck
  • 500g Spätzle (German pasta)
  • 2 large onions (chopped)
  • 3 cloves garlic (crushed)
  • 2 tbsp vegetable oil
  • 2 green bell peppers
  • 1 or 2 cups red wine
  • 2 or 3 cups chicken stock (or water)
  • 1/4 cup tomato purée
  • 2 tbsp balsamic vinegar
  • 2 bay leaves
  • 1 tsp brown sugar
  • 2 tbsp sweet paprika powder
  • 1 tbsp thyme (dried)
  • 2 tsp marjoram (dried)
  • 1 tsp caraway seeds (toasted and ground)
  • Touch of cayenne pepper
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • Bunch of fresh parsley


  1. Cut beef into 4 cm cubes, season generously with salt and pepper. Heat vegetable oil in a pot and add your meat. Cook it until nicely brown, then add roughly chopped onions.
  2. Toast spices in the pan, adding caraway, pepper, paprika, cayenne, thyme, and marjoram. After that deglaze the pan with a cup of chicken stock. Add to the pot together with a cup of wine.
  3. When wine evaporates, add tomato paste, crushed garlic, and bay leaf. After that add balsamic vinegar and brown sugar, then the rest of your chicken stock. Bring up to the boil and let it simmer for at least 1 hour. After 1 hour, add diced bell peppers.
  4. Meantime when it’s getting too thick, add a cup or two of cold water (or stock). Cook for at least 1 more hour. Meanwhile, cook your Spätzle.
  5. When the meat is tender, add salt, pepper, and marjoram to taste. Let this beautiful beef stew sit on your Spätzle. Serve with a little bit of sour cream and fresh parsley.


You can gently toast caraway seeds, black pepper, red paprika, thyme, and marjoram in a pan to make the taste stand out better.

It is good to sautée your cooked spätzle in a pan with a knob of butter.

  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Lunch
  • Method: Slow cooking
  • Cuisine: German


  • Serving Size: 7 servings , Amount per serving:
  • Calories: 640
  • Sugar: 4.5g
  • Sodium: 627mg
  • Fat: 19.2g
  • Saturated Fat: 6.6g
  • Carbohydrates: 50.6g
  • Fiber: 2.3g
  • Protein: 53.3g
  • Cholesterol: 187mg

4 Responses

  1. It was a very delicious dish! In general, all the dishes sound very interesting and special. I will definitely try more dishes in the future. Keep it up! 🙂

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I’m Juraj and I come from Slovakia. It’s a small country in the heart of Europe. I believe you all love food and cooking as much as I do. On this blog you will find a variety of recipes that you can easily and joyfully prepare at home.

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